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  • Writer's pictureCRAIG BRYAN


For Game Day or anytime you have a hungry group, here’s a healthy version of an appetizer classic: sweet potato and spicy salsa verde. Serve with your turkey or chicken chili to keep them cheering. Then, mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.


· 6 medium sweet potatoes (about 2 1/2 pounds)

· 3 tablespoons extra-virgin olive oil

· 1 cup shredded part-skim mozzarella

· 2 tablespoons grated Parmesan

· 2 scallions, thinly sliced

· 1/2 cup salsa verde

· 1/2 avocado, pitted and cut into small pieces

· 1 cup black bean chips, crushed


Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise. Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.

Makes 8 servings (3 pieces per person)

Nutritional Information: 140 calories, 7g fat, 140g sodium, 15g carbohydrates, 3g fiber, 4g protein

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